Cinco de Mayo Tequila Cocktails You've Never Tasted Before!

Let's celebrate Cinco de Mayo with two creative tequila cocktails that both showcase corn in unique ways. First up is El Desobediente, a bright and complex drink made with homemade Chicha Morada syrup—a traditional Peruvian beverage made by simmering dried purple corn with pineapple skins and spices. Then we have the Corn Colada, a rich and tropical twist on the classic Piña Colada, featuring a salted corn syrup that brings out the savory side of tequila. Bold, original, and deeply rooted in Latin American flavors—perfect for Cinco de Mayo!

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HOW TO MAKE CHICHA MORADA
400 g dried purple corn cobs

Skin of a 2 kg pineapple

15 g cinnamon sticks

5 g whole cloves

2 L water

Bring everything to a boil, reduce the heat, and simmer for 1 hour.
Strain through a fine mesh strainer.

For the Chicha Morada Syrup:
Mix equal parts by weight of the infusion and sugar.
Stir until fully dissolved, then bottle.

For the Chicha Morada Beverage:
You can eyeball the ratios to your taste—sweeter or tarter, totally up to you.
For a flavor closer to the traditional version, add:

30 ml lime juice

45 g sugar
...for every 750 ml of infusion.
Stir until the sugar dissolves and keep refrigerated.
Use within 2 days.

HOW TO MAKE THE EL DESOBEDIENTE COCKTAIL
1.5 oz blanco tequila

1 oz dry vermouth

0.75 oz lime juice

0.6 oz Chicha Morada syrup

Shake with ice, fine strain into a coupe.
No garnish.

HOW TO MAKE SALTED CORN SYRUP
Blend:

300 g cooked corn kernels

150 g water

...until smooth. Strain through a nut milk bag, pressing to extract as much liquid as possible.
Weigh the corn milk and mix with an equal amount of sugar by weight.

For every 600 g of syrup, add:

1.5 g salt

1.4 g gum arabic

0.3 g xanthan gum

Blend on high speed until everything is dissolved.
Bottle and refrigerate.
Use within 10 days.

HOW TO MAKE THE CORN COLADA
2 oz blanco tequila

2 oz fresh pineapple juice

1 oz salted corn syrup

1 oz coconut cream

Whip shake with crushed ice, then open-pour into a large Collins glass.
Top with more crushed ice.
Garnish with pineapple fronds and add a straw.

0:00 INTRO
0:40 CICHA MORADA
3:02 EL DESOBEDIENTE
5:26 SALTED CORN SYRUP
6:43 CORN COLADA

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